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Influence of Storage Duration, Harvesting Stage and Calcium Treatment on the Storage Performance of Apple Cultivars

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Influence of Storage Duration, Harvesting Stage and Calcium Treatment on the Storage Performance of Apple Cultivars INFLUENCE OF STORAGE DURATION, HARVESTING STAGE AND CALCIUM TREATMENT ON THE STORAGE PERFORMANCE OF APPLE CULTIVARS BY IBADULLAH JAN Dissertation submitted to Khyber Pakhtunkhwa Agricultural University Peshawar in partial fulfillment of the requirement for the Degree of DOCTOR OF PHILOSOPHY IN AGRICULTURE (HORTICULTURE) DEPARTMENT OF HORTICULTURE FACULTY OF CROP PRODUCTION SCIENCES KHYBER PAKHTUNKHWA AGRICULTURAL UNIVERSITY PESHAWAR -PAKISTAN JULY, 2011 TABLE OF CONTENTS Chapter No. Title Page No. ABSTRACT i ACKNOWLEDGEMENTS iii LIST OF TABLES iv LIST OF FIGURES v LIST OF APPENDICES ix CHAPTER No. 1 GENERAL INTRODUCTION 1 CHAPTER No. 2 REVIEW OF LITERATURE 6 CHAPTER No. 3 INFLUENCE OF STORAGE DURATION ON OF PHYSICO- CHEMICAL CHANGES IN FRUIT OF APPLE CULTIVARS 1. ABSTRACT 24 2. INTRODUCTION 25 3. MATERIALS AND METHODS 28 4. RESULTS 34 5. DISCUSSIONS 45 6. SUMMARY, CONCLUSIONS AND RECOMMENDATIONS 52 CHAPTER No. 4 STORAGE PERFORMANCE OF APPLE CULTIVARS HARVESTED AT DIFFERENT STAGES OF MATURITY 1. ABSTRACT 54 2. INTRODUCTION 55 3. MATERIALS AND METHODS 57 4. RESULTS 60 5. DISCUSSIONS 77 6. SUMMARY, CONCLUSIONS AND RECOMMENDATIONS 85 CHAPTER No. 5 INFLUENCE OF CaCl2 CONCENTRATION AND DIPPING DURATION ON PHYSICO CHEMICAL CHANGES IN APPLE cv. ‘RED DELICIOUS 1. ABSTRACT 87 2. INTRODUCTION 88 3. MATERIALS AND METHODS 90 4. RESULTS 91 5. DISCUSSIONS 116 6. SUMMARY,CONCLUSIONS AND RECOMMENDATIONS 123 CHAPTER No. 6 INFLUENCE OF CaCl2 TREATMENT ON STORAGE PERFORMANCE OF APPLE CULTIVARS 1. ABSTRACT 125 2. INTRODUCTION 126 3. MATERIALS AND METHODS 127 4. RESULTS 129 5. DISCUSSIONS 149 6. SUMMARY,CONCLUSIONS AND RECOMMENDATIONS 156 OVERALL CONCLUSIONS AND RECOMMENDATIONS 158 LITERATURE CITED 159 APPENDICES 177 INFLUENCE OF STORAGE DURATION, HARVESTING STAGE AND CALCIUM TREATMENT ON THE STORAGE PERFORMANCE OF APPLE CULTIVARS Ibadullah Jan and Abdur Rab Department of Horticulture, Khyber Pakhtunkhwa Agricultural University, Peshawar ABSTRACT The “Influence of storage duration, harvesting stage and calcium treatment on the storage performance of apple cultivars” was conducted at Department of Horticulture, Khyber Pakhtunkhwa Agricultural University Peshawar, Pakistan during the years 2007-10 to optimize the storage duration and calcium treatments for apple fruit. The fruit of apple (Pyrus domestica L.) cultivars: Royal Gala, Mondial Gala, Golden Delicious and Red Delicious were harvested at optimum maturity and stored at 5±1°C with 60-70% relative humidity. Physico-chemical changes in fruit were determined at 30 days interval during storage. Significant differences were observed among apple cultivars. Cultivar Red Delicious had the highest juice content (58.47%), TSS/Acid ratio (23.12), ascorbic acid (13.12 mg/100g), fruit firmness (5.98 kg/cm2), fruit density (0.82 g/cm3) as well as the least weight loss (2.22%) but also had the highest bitter pit (11.86%) and soft rot (13.53%) incidence. Titratable acidity was the highest (0.55%) in cultivar Mondial Gala and starch score was the maximum (5.22) in cultivar Golden Delicious. Storage resulted in significant increased in weight loss, total soluble solids, total sugar, pH, TSS/Acid ratio, bitter pit incidence and soft rot, while juice content, starch score, titratable acidity, ascorbic acid, firmness and density of fruit decreased with increasing storage duration. Physico-chemical characteristics of apple fruit varied significantly with harvesting stage and storage duration. The juice content (47.68%), total soluble solids (10.07), total sugar (9.31%), pH (3.71), TSS/Acid ratio (18.73), ascorbic acid (10.11 mg/100g) and soft rot (9.52%) recorded with early mature fruit, increased to 59.33%, 12.92, 12.98%, 4.23, 29.29, 12.50% and 15.22% accordingly in late mature fruits, while weight loss (3.34%), starch score (4.95), titratable acidity (0.59%), fruit firmness (5.88 kg/cm2), density of fruit (0.82 g/cm3) and bitter pit incidence (11.69%) recorded at early maturity stage, declined with delaying the harvesting to 1.93%, 3.21, 0.49%, 4.81 kg/cm2, 4.81 g/cm3 and 6.63% respectively at late maturity stage. Dipping in calcium solution declined the storage related changes but the influence was dependant on concentration as well as dipping duration. The juice content (60.63%), starch score (5.05), ascorbic acid (12.67 mg/100g), firmness (5.98 kg/cm2) and density of fruit (0.81 mg/100g) recorded in fruits dipped in 0% CaCl2 solution (control), increased to 64.34%, 5.68, 13.87 mg/100g, 6.54 kg/cm2 and 0.84 mg/100g accordingly in fruits dipped in 9% CaCl2 solution. By contrast, weight loss (1.95%), total soluble solids (12.01), total sugar (10.95%), TSS/Acid ratio (28.09), bitter pit incidence (15.18%) and soft rot (15.33%) incidence recorded in control, decreased to 1.31%, 11.88, 10.76%, 23.88, 3.80% and 2.10% in fruits treated with 9% CaCl2 solution. The starch score (5.30), firmness (6.13 kg/cm2) and density of fruit (0.82 mg/100g) recorded in fruits dipped for 3 minutes in CaCl2 solution, increased to 5.50, 2 6.49 kg/cm and 0.84 mg/100g accordingly in fruits dipped for 12 minutes in CaCl2 solution, whereas weight loss (1.81%), TSS/Acid ratio (27.21), bitter pit incidence (11.92%) and soft rot (7.07%) incidence recorded in fruits dipped for 3 minutes in CaCl2 solution, reduced to 1.41%, 25.27, 5.60% and 6.28% respectively in fruits treated CaCl2 solution for 12 minutes. It can be concluded that cultivar Red Delicious had superior quality but more susceptible bitter pit and soft rot with prolong storage. Harvesting at mid mature stage and calcium chloride (9%) treatment for 9 minutes resulted in enhanced storage performance. ACKNOWLEDGEMENT I have no words to express my deepest sense of gratitude to Almighty Allah, the Most Merciful, the Beneficent, Who bestowed upon me the courage and will to complete this project, and contribute to the noble field of knowledge. Cordial gratitude to the Prophet Muhammad (P.B.U.H) who is forever a torch of guidance and knowledge for humanity. I wish to express my deepest gratitude and profound regard to my honorable supervisor Prof. Dr. Abdur Rab, Department of Horticulture for his constant encouragement, helpful suggestions and guidance during my scholastic life. His critical insight, consistent advice, constructive criticism, personal interest and supervision, generated the vigor for excellence in its pursuits, without which it would not have been possible to undertake this research project. I feel pleasure to thank members of my supervisory committee, Prof. Dr. Amanullah Jan, Department of Agronomy, for their cooperation excellent supervision, guidance and valuable suggestions. I am also thankful to Prof. Dr. Noor-Ul-Amin, Chairman Department of Horticulture, Prof. Dr. Farhatullah, Director Advance Studies and Research (DASAR), Prof. Dr. Zahoor Ahmad Swati, Dean Faculty of Crop Production Sciences for their cooperation. I am highly indebted to Dr. Muhammad Arif (Asstt. Prof), Department of Agronomy for his help in data analysis. I also extend many thanks to Prof. Dr. Nawab Ali, Prof. Dr. Sher Muhammad, Dr. Muhammad Zubair, Dr. Abdul Mateen and Dr. Abrar Hussain Shah, Dr. Gohar Ayub and Mr. Mehboob Alam, Department of Horticulture for their full support during my research work. Thanks are also extended to Dr. Muhammad Sajid, Assistant Professor and Syed Tanveer Shah, Lecturer, Department of Horticulture for providing sincere help and cooperation. I gratefully acknowledge Higher Education Commission, Islamabad for providing full financial during my studies. Finally, I would feel incomplete without thanking to my parents, wife, brothers, sisters and other family members who tolerated me patiently during this critical period and their prayers enabled me to complete my Ph.D work successfully. IBADULLAH JAN LIST OF TABLES Table No. Description Page No. Table 3.1 The effect of storage duration on weight loss (%), percent 36 juice (%), starch, TSS (%) and total sugar (%) of apple cultivars Table 3.2 The effect of storage duration on percent titratable acidity, pH, 39 TSS/Acid ratio and ascorbic acid (mg/100g) of apple cultivars Table 3.3 The effect of storage duration on firmness (kg/cm2), density 43 of fruit (g/cm3), soft rot (%) and bitter pit (%) of apple cultivars Table 4.1. Calcium content (mg/kg) of orchard soil at the time of fruit 58 picking Table 4.2. Calcium content (%) of apple leaves at the time of fruit picking 58 Table 4.3 The effect of harvesting stages and storage on weight lost (%), 63 percent juice, starch, TSS (%) and total sugar (%) of apple cultivars Table 4.4 The effect of harvesting stages and storage on percent titratable 69 acidity, pH, TSS/Acid ratio and ascorbic acid (mg/100g) of apple cultivars Table 4.5 The effect of harvesting stages and storage on firmness (kg/cm2), 74 fruit density (g/cm3), soft rot (%) and bitter pit (%) of apple cultivars Table 5.1 The influence of storage, dipping duration and CaCl2 conc- 96 entration on weight lost (%), percent juice, starch, TSS (%) and total sugar (%) of apple cultivars Table 5.2 The influence of storage, dipping duration and CaCl2 concen- 109 tration on ascorbic acid (mg/100g), firmness (kg/cm2), fruit density (g/cm3), bitter pit (%) and soft rot (%) of apple cultivars Table 5.3 Calcium content (mg/kg) of apple fruit cv Red delicious as affected 115 by CaCl2 concentration and dipping duration Table 6.1 The effect of cultivars, storage and CaCl2 application on 133 weight lost, percent juice, starch, Titratable acidity (%), Total sugar (%), TSS (%) and TSS/Acid ratio of apple cultivars Table 6.2 The effect of calcium application and storage on ascorbic acid 142 (mg/100g), firmness (kg/cm2), fruit density (g/cm3), soft rot (%) and bitter pit (%) of apple cultivars Table 6.3 Effect of CaCl2 dipping on calcium content (mg/kg) of apple cultivars 148 LIST OF FIGURES Figure No.
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